Polenta as promised. I love polenta and try to find creative ways to use it, some work and some have simply scared the hell out of me. Ok, that's probably taking it too far but they just haven't been worth repeating. This recipe is worth repeating again and again. What is nice about this recipe is the "sauce". You can thin it out and use it on pasta or keep it thick and use it on a burger or a vegetarian sandwich (which I will post next week). I call this recipe a salad for a lack of a better description. If you can think of one leave it in the comments, I'm open to it. Now, you might be asking "what is polenta"? Well, according to the world wide web it is:

po·len·tapəˈlentə/noun

cornmeal as used in Italian cooking.

a paste or dough made from cornmeal, which is boiled and typically then fried or baked.

Here is the funny thing, I thought it originated from Mexico, not sure why but many of the meals that I have had have been Mexican. Like Mexican pie and fried polenta with refried beans and eggs. Who would have thought that it was Italian. I do not make my polenta from scratch because you can buy it so inexpensively and there are not fillers or extras added to it. The one I buy is also certified gluten free and the cost is only $2.99. So what the heck.

Recipe:

This recipe is for 3 people:

Thin sliced polenta about 1/4" or less thick, I cut three per person1 Avocado sliced, diced2 Hard boiled eggs, dicedSalt and Pepper to taste1 tsp oil for frying

Place a very small amount of oil in a pan (about a 1/4 tsp for a small frying pan or 1/2 tsp for a larger), don't crowd the panGet the oil hotPlace the polenta into the hot oil carefullyBrown on each sideWhile the polenta is browning cut up your avocado

Start your sauce:In a food processor add all ingredients except salt and pepper. This is going to be thick but you can thin it out with more olive oil if you like. Once is is fairly smooth, adjust to taste with salt and pepper.

Now just assemble the "salad". What is really nice about this recipe, you can add lettuce to it if you like. Baby greens go really well with it as do anchovy's. Other optional items: green onions, radish, mushrooms and carrots. I think you get it.

Have some fresh fruit with it to round out your meal.

I hope you enjoyed this recipe. If you did, leave a comment below. I also have a YouTube channel where I feature many of my recipes. If you would like to check it out, click on this link: Bristlee One

Thank you for stopping by and remember, enjoy life.It's the one you have,Tammie

Nutritional information calculations were obtained from Caloriecount.com. This is for the salad without the sauce.